• February 6, 2013

Beef Pie

Make the most of your leftovers with this delicious dish from Recipes from Our Front Porch, the Hemlock Inn’s cookbook.

Lainey Shell White


  • 2 cup minced roast beef
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1 piecrust

Cut beef in bit-size pieces. Put beef in shallow 8-by-10-inch glass baking dish. Mix salt, pepper, flour, and broth together. Pour broth over beef. Cover with piecrust and bake in 375 degree oven for 45 minutes or until crust is golden brown.

Yield: 10 servings

Author’s note: We use leftover beef from our beef roasts. We use only choice or prime beef, so be sure pieces of beef are tender. If you don’t have broth from your beef roast, you can make broth by using 2 heaping tablespoons beef soup base and 3 cups water.

Recipes from Our Front Porch CookbookOrder a copy
To purchase Recipes from Our Front Porch, the Hemlock Inn’s cookbook, call (828) 488-2885.

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